I made this last night, and what a great recipe! I used fresh pumpkin puree (from a small sugar pumpkin yielding just about 2 cups of puree). Followed the recipe pretty closely other than that substitution of fresh for canned. The recipe perfectly filled three 8 1/2" x 3" foil loaf pans. It did take about 15 minutes more to bake to done, but I'm guessing that might be because fresh pumpkin might contain more water than canned. (Though I did let the cooked pumpkin drain in a collander lined with coffee filters, and got a LOT of water out that way). I have two loaves up in the freezer, and they'll be coming down when I have a housefull of company at Thanksgiving!
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I made this last night, and what a great recipe! I used fresh pumpkin puree (from a small...